Sunday's Soup

Tomato-Shrimp Soup
Serves 4

1 Cucumber, seeded, diced
1 small Red onion
2 cloves Garlic, minced
3 large ripe Tomatoes, peeled, cored, seeded and diced
1 small sweet Green Pepper, diced
1 cup Chicken Broth
1 bottle (8oz) Clam Juice
1/4 cup Red-Wine Vinegar
1 tablespoon minced fresh Basil (or 1 teaspoon dried)
1 tablespoon minced fresh Oregano (or 1 teaspoon dried)
1/4 teaspoon Hot-Pepper Sauce (I use Texas Pete Hot Sauce, use your choice)
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
1 pound cooked peeled Shrimp, chopped

1. In large bowl, combine cucumber, onion, garlic, tomatoes and green pepper. I medium bowl, stir together tomato juice, chicken broth, clam juice, vinegar, oregano, basil, hot sauce, salt and black pepper. Pour over vegtables and refrigerate covered for several hours or overnight.
2. Divide into 4 bowls and top with chopped shrimp. Serve chilled.

Thirsty Thursday

Banana & Maple Crunch Smoothie

Serve this creamy smoothie over ice. It is best to serve as soon as it is ready because it will not keep well. Finishing it off in one sitting should not be too difficult...DELICIOUS!!

Makes 2 servings

.

2 large Bananas

1/2 cup Pecans plus extra to garnish

2/3 cup Whole Milk

4 tablespoons Pure Maple Syrup

Put the bananas in a blender or food processor and process until smooth. (I have a regular smoothie maker instead of a blender) Add the nuts and blend again until thoroughly combined.

the nuts must be finely ground so stop and scrape down the side of the bowl one or twice, if necessary.

Add the maple syrup. then pour the milk over the banana paste and blend again until creamy.

Half fill two large glasses with crushed ice and pour the smoothie over the top. Serve sprinkled with extra pecans if you prefer.

Tip Tuesday

This weeks kitchen tip:

It's important to let a roast -- beef, pork, lamb or poultry --
sit a little while before carving. That allows the juices to
retreat back into the meat. If you carve a roast too soon,
much of its goodness will spill out onto the carving board.

Be sure to stop back every Tuesday for a new kitchen hints and tips.